close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Cook Time:
  • Makes 1 batch

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough.

From Bravo! Health-Promoting Meals from The TruthNorth Kitchen

Chef’s Notes:

The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand.

Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.

Ingredients

  • 1 ½ pounds Roma tomatoes
  • 1 large yellow onion, diced
  • 1 stalk celery, diced
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 tablespoon dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried onion flakes
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup vegetable broth
  • 3 cups chopped tomatoes, canned or packaged
  • ½ cup fresh basil leaves, firmly packaged and chopped

Instructions

  1. Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.
  2. Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes.
  3. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes.
  4. Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.

Comments (2)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sebastian2 years ago
Reply
Do you want to report this comment as inappropriate?

Absolutely delicious! I served it with whole wheat rotini and breaded, baked zucchini on the side –– highly recommend! Use leftover Bravo Sauce in FOK’s “Zucchini & Chickpea Sauté”

Jackie2 years ago
Reply
Do you want to report this comment as inappropriate?

What kind of broth?

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Ramses Bravo
about the author

Ramses Bravo

Chef Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California, and author of Bravo! Health-Promoting Meals from the TruthNorth Kitchen. Ramses has worked in numerous hotels and restaurants over his career, including a position as executive chef for the renowned Kenwood Inn and Spa in California. Follow him on Facebook.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap